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New Zealand's North Island restaurants

New Zealand cuisine relies heavily on local, seasonally fresh (and often organically grown) produce: seafood like juicy Bluff oysters in season (March to August), salmon, and green-lipped mussels; lamb and farmed venison; and native fruits and vegetables like kumara (a kind of sweet potato), feijoa (like a smaller, sweeter guava), and, of course, kiwifruit. Particularly in Auckland, Asian cuisine has had a big influence; sushi is plentiful, and Asian spices and cooking techniques are used by many chefs.